Description

You will become obsessed with these Taco Chicken Bowls because they are made with chicken that has been marinated and grilled to make it moist, tender and full of flavor. It's served with grilled corn and avocado salsa and maybe even some rice or quinoa,

Ingredients

• Grilled Chicken:
• 1 1/2 lb. boneless, skinless chicken breasts
• 1/4 c. plus 2 T. olive oil, separated
• 4 large limes (1/2 c. lime juice plus 1 t. lime zest), separated
• 2 t. minced garlic
• 3 t. ground cumin, separated
• 1/2 t. paprika
• 1 1/4 t. chili powder
• salt and pepper, to taste
• Grilled Corn and Avocado Salsa:
• 4 ears sweet corn
• olive oil
• salt and pepper, to taste
• 2 large ripe avocados, diced
• 1 small red onion (or 1/2 of a large one), diced
• 1 small red bell pepper, diced
• 1/3 c. fresh cilantro, finely chopped
• 1 T. minced garlic
• 1/4 t. crushed red pepper flakes, optional
• rice or quinoa with some lime juice and cilantro, if desired

Steps

1. Trim chicken breasts of fat; pound to even out thickness to ensure even grilling. Or, slice them evenly in half widthwise for a quicker grill.
2. Place the prepared chicken in a large ziplock bag; set aside.
3. In a small bowl, whisk together 1/4 c. olive oil, 1 t. lime zest, 1/4 c. freshly squeezed lime juice, minced garlic, 2 t. cumin, paprika, chili powder, 1 t. each salt and pepper. Once the mixture is well combined, remove about 2-3 T. of the mixture; reserve for later use.